Crock-Pot Orange Chicken

I am crazy about Chinese food and Orange Chicken is no exception. I’ve never tried to make any of it before (it always seemed so far out of my league), but when I saw this recipe I had to try it. It’s easy, delicious and my husband LOVED it.

Ingredients:

• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour
• olive oil
• 1/2 Tbl. salt
• 1 teaspoon balsamic vinegar (I used 1/2 tsp of molasses and 1/2 tsp of lemon juice as a substitution)
• 3 Tbl. ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 Tbl.  brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.  Pour the flour in a small bowl.  Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn’t need to be fully cooked since it’s going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice. I added some frozen veggies to the rice to make it a bit healthier. Enjoy.

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